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Spicy Thai Basil Chicken with Baby Spinach & Rice.

  • 1 (5 oz) pkg
    baby spinach
  • ½ cup
    basmati rice
  • 4 fl oz
    chicken or vegetable broth
  • ¾ lb
    chicken thighs, boneless skinless
  • 2 small pkgs
    fresh basil
  • 2 cloves
    garlic
  • 1
    jalapeño pepper
  • 1
    shallot
  •  
    brown sugar
  •  
    extra virgin olive oil
  •  
    fish sauce
  •  
    soy sauce
  • 1
    Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.
    ½ cup basmati rice
    1 cup water
  • 2
    Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    1 jalapeño pepper
    1 (5 oz) pkg baby spinach
    2 small pkgs fresh basil
  • 3
    In a medium bowl, combine the broth, soy sauce, fish sauce, and brown sugar. Whisk to combine the sauce and set aside.
    4 fl oz (½ cup) chicken or vegetable broth
    2 tbsp soy sauce
    2 tsp fish sauce
    2 tsp brown sugar
  • 4
    Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  • 5
    Roughly chop the chicken thighs into ½-inch pieces.
    ¾ lb chicken thighs, boneless skinless
  • 6
    Peel and mince the garlic and shallot. Quarter the jalapeño pepper lengthwise; seed and remove ribs of the jalapeño with a spoon. Finely dice and set aside. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).
    2 cloves garlic
    1 shallot
  • 7
    Heat a large skillet over high heat.
  • 8
    Once the skillet is hot, add oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 9
    Add chicken and stir-fry for 2-3 minutes, then add the garlic, shallot, and jalapeño. Continue cooking on high heat for 2-3 more minutes, stirring often.
  • 10
    Chop the baby spinach into small pieces.
  • 11
    Pour the sauce into the skillet. Cook on high, stirring often, until the sauce thickens and glazes the meat, 8-12 minutes. Remove from heat.
  • 12
    Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Reserve a few leaves for garnish.
  • 13
    Add the baby spinach (one handful at a time) and basil to the skillet and stir until wilted.
  • 14
    To serve, divide the rice and chicken between bowls. Garnish with reserved basil and enjoy!